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Wedding Cakes


In early 2020, the Covid-19 pandemic forced desperate couples to cancel, postpone or alter their wedding cake orders. Now, over two years later, the world may not be fully back to normal, but clients are rescheduling and ready to celebrate in a big way. Anxious cake designers are getting back to work and seeing an increase in the number of orders, the sizes of cakes and their presentations. And from coast to coast, in small venues and large, one thing is clear: wedding cakes are back and on full display.


Seeing as how we just passed the Victoria Day Holiday, how about a Victoriana Style Wedding Cake.

The Wedding cake is called Victoriana, as it is a modern take on the traditional version.

You will need 2 covered cakes (instructions), that are ready for decorating. We are using a 10" and a 6" round cake.

Select a suitable cake top decoration. We made a silk flower posy top, but you may use any other cake topper, that matches the cake and the theme of your wedding.

We are using dowels and pillars to assemble the tiers, but you can use any other cake stand that you like.


In addition you will need:

  • A number 1, 2, and 3 plain round icing tube (decorating tips)

  • A bow cutter

  • A medium/small blossom cutter

  • Templates ready cut for the tops and sides of cakes

  • A small rolling pin

  • A small knife

  • A bowl of royal icing - recipe

  • A clean damp dish cloth

  • A small bowl of water

  • A small paint brush

  • A metal scriber

  • Several grease-proof piping bags

  • White sugarpaste - recipe

  • Cornflour dusting bag. I use nappy liners and a rubber band

  • A cutter for cutting strips (pasta cutter, pizza cutter)

  • Gum Tragacanth

  • Ribbon for the cake boards that matches your wedding cake topper

Begin by using the number 3 piping tip to pipe a line of bulbs of icing along the base of the cake.

Using tip number 1 pipe a dot in between the bulbs you have just piped.

Position your ready cut template onto the top of the cake. Using the metal scriber etch an outline of the template onto the top of the cake.

Remove the template and follow the etched line using the number 3 icing tips.

Follow the inside of the line using a number 2 tip.


Now using the number 1 tube follow the inside of the second line but give it some tiny scallops as you go.

Using the number 1 tube, pipe over the number 2 line.

Swap tubes for the number 2 tube and pipe over the first line that you piped (the outer number 3 line).

Swap tubes again and over pipe the same outer line using the number 1 tube. This is the top template piping done. Repeat the same procedure on your other cake.

Using the pre-cut side template, etch a line directly underneath the top design, i.e. make your curve start and finish inline with the points of the top template.

Using the number 1 tube start piping from the center of the scallop and at an angle. Pipe down to the etched line to the side of the cake. Make sure that all lines are piped parallel to each other.

When you have come to the end pipe from the center to fill the other side.

To create the lattice effect, begin piping again from the center, but make your angle of piping the inverse to the first lines.



Like before when you come to end of the curve start from the center again to finish this section. Again, make sure that all lines are piped parallel to each other. Repeat this to all the other segments on the cake

Roll out a small amount of white sugarpaste onto a lightly cornflour dusted table. If it has been a particularly hot day, you may wish to add some gum tragacanth to the paste to help it keep its shape. Using the blossom cutter cut out a blossom. To prevent the paste from drying out, before you have finished with it, place a piece of cling film over it.

Using the number 1 tube pipe a dot of icing on the bottom of the blossom.

Hold the cutter where you are going to place the blossom, along the etched side line.

And push it out to stick it in position.. Repeat until you have covered all the etched lines around the cakes.

Pipe a dot into the middle of each blossom to finish them.

Roll out another piece of sugarpaste and cut it into strips using a pasta cutter or something similar. You will again need to add a little gum tragacanth if your paste is too stretchy. Cover the rolled out sugarpaste with cling film (plastic wrap), to prevent it from drying out.

Using a small paint brush and a little water, wet between the curves.

Pick up one strip of icing using both hands and give it several twists.

Hold it up to the side of the cake and press into place on each side of a curve.

Trim off any excess paste using a small knife. Repeat procedure...


Roll out some more paste, remembering to have added a little gum Tragacanth if a little too stretchy. Cut out the bow shape using a bow cutter.

Gently lift out the pieces of the bow.....

Wet the center of the icing bow using the small paint brush and a little water......

Loop over one side of the bow to the middle.......

and again with the other side.....

Wet the rectangular piece of paste on its underside......

and place over the middle of the bow.

Using your fingers gently press the sides of the rectangle of paste to the sides of the bow. Set aside. Make enough bows to go around both cakes and some spares.

Make some more strips of paste and cut into lengths. taking one at a time cut a V into one end.

wet the side of the cake with the brush as before and stick the strip to the cake.

Place a second strip on top.

Finally lift the ends to make them look more like strips of dangling ribbon. Repeat all around the cakes.

Now to add the bows..... Using the number 1 tube pipe a dot of icing onto the top of the dangling icing ribbons.

Pick up one of your bows and stick onto the icing dot. Press gently to fix in place. Repeat all around the cakes.

With the icing decoration finished you will now need to fix the pillars. Using a ruler make sure the distance between them is even. I am using four 3 1/2 inch round silver pillars.

Push a dowel into each of the pillars and mark level with the top of the pillar. Cut the dowels using a dowel cutter or a small sharp knife.

The pillars should now look as shown, with the dowels pushed neatly into the cake and leveled with the tops of the pillars.

Place your cake top onto the top tier and fix with a little icing. Place the top tier on top of the pillars as shown. The edges of the boards have been trimmed with white ribbon and a thinner ribbon to match the cake top decoration ribbon.




Done! It's a lot of work, right? That explains why they are so expensive....well of course you could make it yourself...lol. Cheers!




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